Cherry Cobbler
Round 2 of cherry desserts! I went cherry picking and had a ton of cherries, and was motivated to make a bunch of cherry desserts. This is definitely a classic; it's super delicious and remarkably simple to make, as it simply uses melted butter. I pulled the recipe from King Arthur Baking company and I was not disappointed: https://www.kingarthurbaking.com/recipes/easy-fruit-cobbler-recipe.
Active Time: 1 hr
Total Time: 1 hr 30 min
Ingredients
for the fruit
> cherries (3-4 lb, pitted)
> butter (1 tbsp, melted)
> lemon juice (2 tbsp)
> sugar (1 cup)
> flour (1/4 cup)
for the topping
> flour (2 cups)
> almond flour (1/2 cup)
> granulated sugar (1/2 cup)
> baking powder (1 tbsp)
> salt (1/2 tsp)
> butter (6 tbsp, melted)
> milk (1/2 cup)
> egg (1)
> almond extract (1/2 tbsp)
> coarse sprinkling sugar (1-2 tbsp, for dusting)
Instructions
1. Remove the stems, pit the cherries, and slice them in half.
2. Add the melted butter and lemon juice; toss to coat. Whisk together the sugar and flour, then sprinkle over the fruit. Toss gently with a spatula until the fruit is coated.
3. Lightly grease a 9 x 13 pan. Sprinkle the fruit into the pan.
4. Make the topping: whisk together the flouor, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the melted butter, milk, egg, and almond extract. Combine the wet and dry ingredients, mixing just until thoroughly combined.
5. Dollop the topping in blobs atop the fruit. Sprinkle the top with the coarse sprinkling sugar.
6. Bake the cobbler in a 425 degree oven for 20 minutes. Reduce the temperature to 375, then bake for an additional 25 minutes, until the top is golden and the filling is bubbly.
7. Serve and enjoy! (ideally with some vanilla ice cream)
Notes/Tips:
> Feel free to dollop the topping over the fruit in your preferred shape. You could dollop in the shape of biscuits, 3x4 over the top (roughly demarcating the individual servings), or smaller pieces like a crumble. I would just make sure to avoid making the dollops too large, as that might lead to some centers slightly underbaked.
> This general strategy more or less works with any fruits -- strawberries, stone fruits (peaches, nectarines), apples, cherries, you name it. It's structurally very similar to my berry crumble recipe, except that one has a layer of crumble at the bottom and a slightly larger ratio of crumble to berry.